Crunch Salad

By[email protected]

For me, salads are all about texture, and most of the time, I’m craving crunch. Whether it’s the crispness of iceberg lettuce or the satisfying snap of cucumber, a good crunch makes salads far more enjoyable.

This salad is my tribute to that satisfying texture. Every ingredient was chosen to maximize crunch while delivering bold, vibrant flavors. Think green apple, roasted peanuts, and cabbage—and feel free to add any other crunchy favorites you love.

Another reason I adore this salad? It keeps incredibly well. As long as you don’t dress the whole batch, it stays fresh for days. In fact, I’ve enjoyed it up to three days later, and it was just as good as the first day!

Have a go at creating your own ultimate crunch salad, and let us know how it turned out in the comments below!

Directions

Step 1: Make the Dressing
In a food processor or blender, combine cilantro, garlic, lime juice, and honey. Blend until the cilantro is finely chopped. While blending, slowly drizzle in olive oil until the dressing reaches your desired consistency. Season with cumin (if using), salt, and pepper to taste.

Step 2: Assemble the Salad
Place the kale in a large bowl with a pinch of salt. Massage it for 1–2 minutes until the leaves darken and soften slightly. Add green cabbage, apple, cucumber, celery, scallions, peanuts, seeds, and feta. Drizzle with your desired amount of dressing and toss to combine.

Enjoy this crunchy, flavorful salad as a main or side—it’s guaranteed to elevate your salad game!

Ingredients

For The Dressing

  • 1 large bunch cilantro, roughly chopped
  • 1 garlic clove, peeled
  • 1/4 cup lime juice
  • 1/2 tsp. honey
  • 1/2 cup extra-virgin olive oil
  • Pinch of cumin, optional
  • Kosher salt
  • Freshly ground black pepper

For The Salad

  • 1 (10 to 12-oz.) bunch lacinato kale, chopped or torn into small pieces
  • 1/4 small green cabbage, chopped
  • 1 granny smith apple, diced, about ¼”
  • 3 Persian or kirby cucumbers, diced, about ¼”
  • 2 stalks celery, diced, about ¼”
  • 3 scallions, thinly sliced
  • 1/3 cup cup roasted and unsalted peanuts, roughly chopped
  • 1/3 cup cup roasted and unsalted seeds (such as sunflower or pumpkin)
  • 3 oz. feta cheese, crumbled
  • Kosher Salt